Heat the olive oil in a skillet over medium heat. Toss in the chicken pieces, followed by the onion powder, Italian seasoning, and Kosher salt. Stir frequently and cook the chicken until it’s golden on the outside and fully cooked through. Once done, transfer the chicken to a plate and set aside.

Using the same skillet, add the butter and let it melt. Stir in the minced garlic and sauté for about 30 seconds, or until the garlic becomes aromatic.

Pour in the chicken broth, followed by the heavy cream, Parmesan, and mozzarella cheese. Whisk the mixture thoroughly, ensuring everything blends smoothly. Keep cooking the sauce over medium-high heat, stirring occasionally until it begins to thicken. This process should take around 5-10 minutes.

While waiting for the sauce to thicken, cook the penne pasta as directed on the package, then drain and set it aside.

Once the sauce has reached a creamy consistency, return the cooked chicken to the skillet, along with the prepared pasta and the basil pesto. Stir everything together and allow it to warm through.

Taste and adjust the seasoning by adding extra salt, pepper, or crushed red pepper flakes, as desired. For a final touch, garnish with extra Parmesan cheese and serve. Enjoy!